Publisher Photo
Publisher Photo
A sauce made with acorn squash gives a golden look to this moist juicy pork roast that Holly Ottum sent from her Racine, Wisconsin home.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing

Ingredients

  • 1 teaspoon Cajun seasoning
  • 1 boneless whole pork loin roast (2 pounds)
  • 1 tablespoon vegetable oil
  • 1 medium acorn squash, peeled, seeded and cubed (about 4 cups)
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 cup chicken broth
  • 1 to 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Rub seasoning over roast. In a 6-qt. pressure cooker, brown roast in oil on all sides over medium-high heat; remove roast from the pressure cooker; drain. Add the remaining ingredients to the pressure cooker. Return roast to pressure cooker.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 27 minutes (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; allow pressure to drop on its own. Remove roast to a serving platter. Let stand for 5-10 minutes before slicing. Whisk cooked vegetable mixture until smooth. Serve with roast. Yield: 8 servings.
Originally published as Golden Pork Loin in Quick Cooking January/February 2004, p60

  • 1 teaspoon Cajun seasoning
  • 1 boneless whole pork loin roast (2 pounds)
  • 1 tablespoon vegetable oil
  • 1 medium acorn squash, peeled, seeded and cubed (about 4 cups)
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 cup chicken broth
  • 1 to 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Rub seasoning over roast. In a 6-qt. pressure cooker, brown roast in oil on all sides over medium-high heat; remove roast from the pressure cooker; drain. Add the remaining ingredients to the pressure cooker. Return roast to pressure cooker.
  2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 27 minutes (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  3. Remove from the heat; allow pressure to drop on its own. Remove roast to a serving platter. Let stand for 5-10 minutes before slicing. Whisk cooked vegetable mixture until smooth. Serve with roast. Yield: 8 servings.
Originally published as Golden Pork Loin in Quick Cooking January/February 2004, p60

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